Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan.
Institute of Agricultural and Life Sciences, Academic Assembly, Shimane University, Matsue 690-8504, Shimane, Japan.
Int J Mol Sci. 2024 Apr 8;25(7):4124. doi: 10.3390/ijms25074124.
Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestnut inner skin (CIS), young persimmon fruit (YPF), and bayberry leaves (BBLs). These extracts were then incorporated into an egg white solution (EWS) to generate an egg white gel (EWG). Allergen reduction efficacy was assessed using electrophoresis and ELISA. Our findings revealed a substantial reduction in allergenic proteins across all EWGs containing a 50% tannin extract. Notably, CIS and BBL exhibited exceptional efficacy in reducing low allergen levels. The addition of tannin extract resulted in an increase in the total polyphenol content of the EWG, with the order of effectiveness being CIS > YPF > BBL. Minimal color alteration was observed in the BBL-infused EWG compared to the other sources. Additionally, the introduction of tannin extract heightened the hardness stress, with BBL demonstrating the most significant effect, followed by CIS and YPF. In conclusion, incorporating tannin extract during EWG preparation was found to decrease the concentration of allergenic proteins while enhancing antioxidant properties and hardness stress, with BBL being particularly effective in preventing color changes in EWG.
单宁存在于许多植物中，对蛋白质具有结合亲和力。在这项研究中，我们旨在利用这一特性来降低过敏原性蛋清蛋白的浓度。单宁是从栗内果皮（CIS）、未充分利用的资源如年轻柿子果实（YPF）和杨梅叶（BBL）的冻干粉末中用热水提取的。然后将这些提取物加入蛋清溶液（EWS）中以生成蛋清凝胶（EWG）。使用电泳和 ELISA 评估过敏原减少的功效。我们的研究结果表明，所有含有 50%单宁提取物的 EWG 中的过敏原蛋白都显著减少。值得注意的是，CIS 和 BBL 在降低低过敏原水平方面表现出了优异的效果。单宁提取物的添加导致 EWG 中总多酚含量增加，效果顺序为 CIS > YPF > BBL。与其他来源相比，BBL 注入的 EWG 颜色变化最小。此外，单宁提取物的引入增加了硬度应激，BBL 表现出最显著的效果，其次是 CIS 和 YPF。总之，在 EWG 制备过程中加入单宁提取物被发现可以降低过敏原蛋白的浓度，同时增强抗氧化特性和硬度应激，而 BBL 特别有效地防止了 EWG 颜色的变化。
